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Ella Cooks

Spicy Korean Smashed Cucumber Salad

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The smashing is not a gimmick. When you smash a cucumber rather than slicing it, the flesh breaks apart into irregular pieces with jagged edges that catch and hold the dressing in a way that clean slices never do. The texture is different too – somewhere between crunchy and slightly yielding – and the whole thing tastes more interesting than a cucumber has any right to.
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Prep Time 5 minutes
Cook Time 10 minutes
Course: Salad
Cuisine: Korean
Calories: 95
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients (serves 4 as a side)
For the cucumbers:
  • 2 large English cucumbers or 4 Persian cucumbers
  • 1 tsp salt for drawing out moisture
For the dressing:
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp gochugaru Korean red pepper flakes – or 1/2 tsp regular chili flakes
  • 1 tsp sugar
  • 2 garlic cloves grated
  • 1 tsp fresh ginger grated (optional but good)
To finish:
  • 2 tsp sesame seeds toasted
  • 2 scallions thinly sliced
  • Small handful of fresh cilantro optional

Method
 

Method
  1. Smash the cucumbers. Place a cucumber on a chopping board. Lay the flat side of a large knife or a rolling pin along the length of the cucumber and press down firmly with your palm – you want it to crack and split rather than crush completely. Repeat along the whole length. Cut into rough 1-2 inch pieces – they will be uneven and that’s exactly right.
  2. Salt and drain. Place the smashed cucumber pieces in a colander over the sink. Sprinkle with the teaspoon of salt and toss to coat. Leave for 10 minutes – you’ll see water pooling in the colander. After 10 minutes, squeeze the cucumbers firmly with your hands to push out as much liquid as possible. Pat dry with paper towels.
  3. Make the dressing. Whisk together rice vinegar, soy sauce, sesame oil, gochugaru, sugar, garlic, and ginger until the sugar dissolves.
  4. Dress and rest. Pour the dressing over the drained cucumbers and toss to coat. Taste and adjust – it should be bright, garlicky, slightly spicy, and well seasoned. Transfer to a serving bowl and refrigerate for at least 15 minutes before serving. 30 minutes is better.
  5. Finish and serve. Top with toasted sesame seeds, sliced scallions, and cilantro if using. Serve cold.

Nutrition

Calories: 95kcalCarbohydrates: 8gProtein: 2gFat: 6gFiber: 1g

Notes

Tips

English cucumbers are milder and less seedy than regular cucumbers. Persian cucumbers are slightly crunchier and work well too. Avoid regular garden cucumbers which have too many seeds and too much water.
Don’t skip the salting step. The texture difference between salted and unsalted cucumber is significant – unsalted cucumbers go watery within 20 minutes of being dressed.
This keeps well in the fridge for up to 2 days. The cucumbers continue to absorb the dressing as they sit and the flavor deepens. Add the sesame seeds and scallions just before serving so they stay fresh.
For a more substantial dish, serve alongside Korean Ground Beef Bowl or grilled gochujang chicken. The cool, crunchy salad works perfectly against anything spicy and hot.

Make-Ahead and Storage

This salad is genuinely better made ahead. Up to a day in advance is ideal – the flavors meld and deepen and the dressing soaks into the cucumber completely. Keep refrigerated and add the sesame seeds and scallions just before serving so they retain their texture. Keeps for up to 2 days refrigerated. After that the cucumbers start to lose their crunch.

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